Soy Free Beef and Vegetable Stir-Fry
Stir-fry nights usually come with a hidden catch — most bottled sauces and marinades are loaded with soy, making it tough to get that savory, umami-rich flavor without compromise. This recipe solves that completely by leaning on coconut aminos, which deliver the same deep, slightly sweet savoriness without a drop of soy in sight. The beef gets a quick marinade before hitting a screaming-hot wok, where it sears into beautifully browned, tender slices with serious restaurant-style char. Broccoli, zucchini, and red bell pepper round out the pan with color and crunch, staying tender-crisp thanks to the high-heat, fast-cook method. Fresh ginger shows up twice — in both the marinade and the stir-fry itself — giving the whole dish a bright, warming backbone that ties everything together. The arrowroot-thickened sauce clings to every piece in a glossy, satisfying coat that makes each bite look and taste like it took way more effort than it did. A scatter of cilantro and sesame seeds at the end is optional, but honestly, don't skip it.
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Learn more →Ingredients
4 servings
For the beef
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp coconut aminos
- 1 tsp arrowroot starch
- ¼ tsp salt
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp fresh lemon juice
- 1 tsp arrowroot starch
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp salt
For the stir-fry
- 3 tbsp avocado oil, divided
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 red bell pepper, thinly sliced
- 3 scallions (green tops only), thinly sliced
- 1 tbsp fresh ginger, finely grated
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, combine the sliced beef with 2 tbsp coconut aminos, 1 tsp arrowroot starch, and 1/4 tsp salt. Toss to coat evenly and let the beef marinate at room temperature for 15 minutes.
- 2
In a small bowl, whisk together the remaining 3 tbsp coconut aminos, lemon juice, 1 tsp arrowroot starch, 1 tsp grated ginger, turmeric, and 1/4 tsp salt until smooth. Set aside.
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